The Effect of the Cook-Chill Process on the Quality of Butter Rice Cooking with a Steam Convection Oven

Abstract

The use of new cooking systems, such as the cook-chill process, may is improve work efficiency at sites with food services. We investigated the quality of butter rice that has been cooked and reheated using a steam convection oven (SCO) by examining the weight change ratio, temperature and time record, moisture content, degree of gelatinization, tissue observation, texture measurements and sensory evaluation. Compared to cook-serve butter rice, cook-chill butter rice had a higher moisture content and softer texture. However, no differences were found in overall taste preference between cook-serve and cook-chill rice in the sensory evaluation. The results indicate that butter rice reheated in a SCO after the cook-chill process could be served with the same quality as cook-serve rice.